You can't serve up hearts like cherries jubilee

 Cherry Almond Refrigerator Cookies

½ cup sliced almonds

1 cup butter, room temperature

1 cup sugar

1/2 cup packed brown sugar

1 egg

1 teaspoon almond extract

2 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup chopped maraschino cherries

Finely chop the almonds in a food processor; set aside. 

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until light. 

Add the egg and almond extract and beat again until combined. 

With the mixer running on low, add the flour, baking powder, and salt. 

Add the chopped almonds and cherries and stir with a spatula to combine.

Divide the dough into two halves; shape each half of dough into an 8-inch log. 

Wrap each dough log in plastic wrap and refrigerate for at least 2 hours.

Preheat the oven to 375 degrees. Line two baking sheets with silicone baking mats.

Slice the dough into ¼” slices and place on the prepared baking sheets. 

Bake for 8-10 minutes, until lightly browned along the edges. 

Allow to cool on the baking sheets for several minutes before removing to a wire rack to cool completely.